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A sheet pan dinner with herby panko chicken and baked green beans that are easily dressed into a salad. Light and healthy, this is a perfect week night dinner.

One Pan Panko Chicken and Green Bean Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Heather

Ingredients

  • For the Chicken
  • 1 1/4- 1 1/2 lbs boneless skinless chicken breast *2 large breasts
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 eggs
  • 2 cups Panko
  • 2 tsp thyme
  • cooking spray
  • For the Green Bean Salad
  • 1 1/4 lb green beans
  • 1 lb roma tomatoes *about 4-5 tomatoes
  • For the Dressing
  • 1/4 cup extra virgin olive oil
  • zest of 2 lemons
  • 1/4 cup lemon juice *about 2 small lemons
  • 1/2 tsp sea salt
  • 1 tsp thyme
  • 2 med cloves garlic *minced or crushed

Instructions

  1. Preheat oven to 400℉. Line a large cookie sheet with parchment paper.
  2. Wash and trim ends off of green beans. Set aside to let drain.
  3. Using either pie plates or 3 large shallow bowls/plates place flour, salt & garlic powder in first bowl. Mix well. In second bowl crack two eggs & beat well. In third bowl combine Panko and thyme.
  4. Slice chicken breasts in half using a butterfly cut making 4 even thickness cuts of meat (see tips above in post).
  5. Dredge breasts in flour mixture on both sides, egg and then Panko mixture. Place breasts down the center of cookie sheet. Divide green beans evenly on either side of chicken breasts. Bake in a 400℉ oven for 20 mins.
  6. Meanwhile whisk together ingredients for dressing. Set aside.
  7. Once the 20 mins have passed remove pan from oven. Add green beans to dressing mixture. Spray chicken with cooking spray and continue cooking for an additional 7-10 mins for an extra crispy crust.
  8. Meanwhile roughly chop tomatoes into large chunks. Add to green bean & dressing bowl and toss.

Recipe Notes

*Please use as many organic ingredients as possible.*